Chili sauces are a must have condiment in Somali kitchens. This particular sauce with its combination of green chili, garlic, lemon, oil and coriander adds a fresh and spicy touch to any meal.
You show me one person who doesn’t love a good risotto and I will…okay I won’t do anything other than promise you that this version will convert them!
Cambuulo (ambulo) is a famous Somali dish usually served with sesame oil and a drizzle of sugar. It can be a mix of rice and adzuki beans or any kind of beans or lentils, corn and beans or sometimes just adzuki beans. Cambuulo is usually eaten for supper.
Shushumow, a crisp, deep fried shell shaped pastry made with flour, eggs and water is a sweet made during festive times such as weddings and religious celebrations among the Somali people.
The inspiration for this recipe came from one of my favourite chefs, vegan guru Tal Ronen who likes to use ancient grains. Tapping into my own ancient Horn of Africa heritage with its African and Middle Eastern influences I have used hulled millet, pomegranate and added ingredients that I don’t usually use such as black quinoa and artichokes.
This is a wonderfully earthy salad—filling and nutritious. The flavour combinations are unexpected but work beautifully together.
Braised goat meat is a Somali favourite. I learnt how to cook goat meat in this fashion from my mother and grandmother. Thanks to them the result is always tender, melt off the bone meat.
Chilli is often served as a condiment in Somali cuisine and rarely added to the dish. This makes Somali food perfect for those who like flavour without the heat, but for those who like it hot—the more the chilli the better!
Oats are packed with nutritional goodness. They are rich in vitamins and minerals and great for lowering blood pressure. Oats also help manage weight loss as they are full of soluble fibre that keep you satisfied for longer.
This tangy, zesty chicken dish is big on flavour and easy to prepare. Zaatar, a middle eastern spice mix which contains thyme, basil, oregano, sumac and sesame seeds, is the main spice I have used. If you don’t have zaatar use a mix of the herbs you can find.